Have you ever thought about how to smoke salmon on a pellet grill? Get ready for the tastiest salmon dish you’ve ever had. Not only is this brown sugar smoked salmon recipe quick and easy to make, but it’s also very tasty.
Best of all, our Z Grills pellet grills make sure that your salmon is always cooked just right, even if you’ve never used a grill before. Keep reading to learn everything you need to know about how to smoke salmon on a pellet grill.
Are you ready to make this tasty smoked salmon recipe? First, pick a filet that has an even cut. This will make sure that it cooks evenly. Also, check the filet for bones (because biting into a bone-ridden fish just isn’t fun). Some folks like to remove the skin, but we recommend leaving it on for added flavor.
Smoking salmon is a great way to make this popular fish taste even better. When salmon is hot smoked at 350°F, it usually takes 15 to 25 minutes to cook all the way through and get that great smoky flavor. However, there are a few key factors that impact the total cook time.
In this comprehensive guide we’ll break down everything you need to know about hot smoking salmon at 350°F. You’ll learn about
- Suggested internal temperatures
- Cook times based on thickness
- How to tell when the salmon is done
- Tips for maximizing smoke flavor
- Best woods for smoking salmon
Plus we’ll share a simple smoked salmon recipe you can make in under 30 minutes Let’s get smoking!
Suggested Internal Temperatures
When hot smoking salmon at 350°F or any other temperature, it’s important to make sure the fish is cooked all the way through. According to the USDA, salmon should reach an internal temp of 145°F. Using an instant read thermometer is the best way to guarantee doneness.
For even cooking it’s best to choose salmon fillets that are equally thick on both ends. Try to avoid tail sections of salmon as they tend to cook unevenly.
Cook Time Based on Thickness
The thickness of your salmon fillet will impact the overall cook time. Here are some general guidelines:
- 1/2 to 3/4 inch thick – 15-20 minutes
- 1 to 1 1/4 inch thick – 20-25 minutes
- 1 1/2 inches thick – 25-30 minutes
No matter how thick it is, you should always use the internal temperature and signs like flaky meat instead of just the cook time. Thicker pieces may need up to 30 minutes to fully cook through.
How to Tell When It’s Done
Along with using a thermometer, here are two ways to check for doneness:
- Flesh should flake apart easily and look opaque throughout
- Fatty areas will start to separate and ooze a bit
Once the salmon reaches the target internal temp and flakes easily, it’s ready to come off the smoker.
Tips for Maximizing Smoke Flavor
Adding ample smoke flavor is key when hot smoking salmon. Here are some tips:
-
Use a 50/50 mix of fruitwood and hickory pellets. Fruitwoods like cherry or apple pair nicely with salmon.
-
Smoke for at least 30 minutes before ramping up to 350°F. This gives time for the smoke to fully penetrate.
-
Add a smoke tube to generate even more smoke if your smoker doesn’t produce enough.
-
Brine the salmon before smoking to increase moisture retention and smoke absorption.
-
Pat salmon dry before smoking for better smoke adherence.
Best Woods for Smoking Salmon
The choice of wood pellets or chips will impact the flavor immensely. We recommend using:
- Cherry – slightly sweet flavor
- Apple – fruity, mild
- Maple – caramelized notes
- Alder – delicate, subtle
You can also use hickory in moderation along with a fruitwood. Avoid mesquite, as it’s overpowering.
For a versatile blend, we like using a 50/50 mix of cherry and hickory pellets when smoking salmon.
Smoked Salmon Recipe
Now let’s walk through a simple recipe for hot smoked salmon cooked at 350°F.
Ingredients:
- 2 salmon fillets (1-1 1/2 inches thick), skin removed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1⁄2 tsp black pepper
- 1⁄4 tsp salt
- Wood pellets or chips (cherry, apple, alder)
Instructions:
-
Rinse salmon fillets under cold water and pat dry thoroughly with paper towels.
-
Make the glaze by mixing together the olive oil, maple syrup, soy sauce, garlic powder, pepper, and salt.
-
Place salmon fillets in a baking dish and brush the glaze over the top and sides. Cover and refrigerate for 30 minutes.
-
Preheat smoker or grill to 225°F using preferred wood pellets or chips.
-
Place salmon fillets skin-side down on the grill grates. Smoke for 30 minutes with the lid closed.
-
Increase heat to 350°F and cook until salmon reaches an internal temp of 145°F, about 15-25 minutes depending on thickness.
-
Remove salmon from smoker and let rest 5 minutes before serving.
Smoking salmon at 350°F produces incredible results in a short amount of time. Salmon fillets around 1 inch thick will be flaky, juicy, and full of flavor in just 20-25 minutes. Use an instant read thermometer and visual checks to guarantee perfect doneness.
Step 3: Cook the Salmon
Expect your salmon to cook for about 20 minutes. Putting a cast iron skillet on the back of the grill with olive oil on it while it smokes After 20 minutes have passed, remove the salmon from the grill and increase the heat to 350°F.
Once you’re sure the pellet grill is hot enough, quickly add the fresh sage leaves to the oil. Frying the sage adds beautiful color and flavor, making it an ideal topping for smoked salmon. You’ll know the sage leaves are ready once they have turned bright green.
In under 30 minutes, you should end up with tender, flaky salmon that is jam-packed with flavor. Whether you smoke food all the time or not, this recipe is great for quick dinners during the week.
The Z Grills 700 series smokes your dishes to perfection every time. It’s equipped with a wide temperature range and dial-in digital control with LED readout that makes it easy to adjust cooking from low and slow to fiery and fast.
If you liked this mouthwatering smoked salmon recipe, there’s way more where that came from on the Z Grills YouTube channel. Watch Chef Shain prepare this brown sugar smoked salmon recipe, then check out the other recipes you can whip up on your Z Grill.
How Long Does It Take to Smoke Salmon At 275 Degrees?
You will want to smoke your salmon at 275°F for about 20 minutes. The FDA recommends your salmon reach an internal temperature of 145°F. It main reply to your size of salmon.
Note: Thicker filets will take longer to cook. Be ready to accommodate accordingly.
Further reading: Smoking salmon time and temperature chart
How long to smoke salmon at 350?
FAQ
How long does salmon take to smoke at 350 degrees?
How long should salmon be in at 350?
What temperature to smoke salmon on a pellet smoker?
What is the lowest temp to smoke salmon?
How long does it take to smoke salmon?
On average, it takes about 1 hour to smoke salmon at 220°F, but if you’re looking for a deeper smoke flavor, you can try cold smoking at 180°F. Keep in mind that the cook time and texture of the salmon will vary depending on the temperature of your smoker, as well as the size of the fish.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How do you smoke salmon in a smoker?
Place the salmon on it, then place it in the smoker. Place the meat probe inside the thickest part of the fish and smoke it for 1 hour and 10 minutes or until the internal temperature reaches 145 degrees F. Remove from the smoker. Then dig in! I like to serve this salmon with lemon slices. It’s delicious to squeeze onto the salmon before eating.
How long do you smoke salmon on a grill?
After setting to Smoke or Super Smoke, let your grill preheat with the lid closed for 5-10 minutes. Next, place your salmon directly on the grill grate (skin side down) and smoke for 3-4 hours or until your internal temperature reaches 145 degrees Fahrenheit.